Marinated Rabbit ~~ Skirt in the Kitchen ~Pour 1 bottle Marsala to marinate 1 (tamed) dressed rabbit. To that, add red balsamic vinegar, Worcestershire sauce, '5 Spice', garlic cloves, lemon thyme, rosemary, shallots, fresh basil and flat-leaf parsley. Make sure marinade covers meat completely, refrigerate overnight.The next day-- Discard marinade, shallots, garlic … [Read more...]
Red Cabbage Lilac
This is from him, too-- Dad's idea, but you know I had to go add things to it, "play with the curtains" that he used to say I didn't need to do. But I'm still his girl, one of his daughters, the "emotional" one that saw the details, just had to put in the print and the colors wherever I could imagine them to be inserted...There were two lavender lilac bushes in the front … [Read more...]
Slow-Roasted Pork Shoulder Butt
Slow-Roasted Pork Shoulder Butt ~~ Skirt in the Kitchen ~Preheat the oven for 30 minutes at 450 degrees Fahrenheit prior to cooking.Chop purple onion for sharpness of onion zest; dice jalapenos-- set aside.In just a little olive oil and unsalted butter, sear a 9-pound pork shoulder butt in an extra-large black cast iron skillet on high heat to develop a good crust and a … [Read more...]
Repeated Night to Remember
Cranberry Compote
exclusively Skirt in the Kitchen Wash and sort through cranberries to equal 6 cups for this recipe. In a heavy pot, cover them with 3 cups granulated sugar. Pour in 3 cups water. Add the zest of 1 lemon and 2 clementines. Stir in the juice of half the lemon; stir in juice of both clementines. Run the tip of a small sharp knife lengthwise to cut and open the vanilla … [Read more...]
Ham Salad for Sandwiches
I cannot think of ham salad for sandwiches without the very recollection of the way my parents made this, and it's my spin on it now-- the way that I make it, very close to theirs. It was particularly one of my father's favorites. He had his knives, and long-bladed butcher's knives and large, long-handled spoons that he cooked with in the Navy, back in the day when … [Read more...]
Bierocks
Another favorite that I just had to get from my mother, what she and Dad cooked when we were all at home still; and I've been baking these for a number of years. In Nebraska, as well as in Canada, yeast dough bread pockets or buns filled with meat, cabbage, onions and seasonings are "runzas" and in Kansas, we know them as -- bierocks. Russian "pirog" and … [Read more...]
Chocolate Zucchini Cake
It is moist, beyond chocolate, and it is not a sin to eat. This is good for a sunday afternoon, after dinner... sometime around two o'clock, after it's been a while when the meal has been settled and everyone is just happy and content-- And they know dessert is in the other room on the buffet table. There are homes where people gather where they enjoy the … [Read more...]
Fruit Leather
Still leather on SITK-- … [Read more...]